Spicy Honey-Lime Chicken

Name: Spicy Honey-Lime Chicken
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Ingredients: 1/2 cup honey; 4 limes, 2 zested and 4 juiced (about 1/2 cup juice); 4 teaspoons sambal oelek (an Asian chili paste); 2 tablespoons soy sauce; 4 teaspoons toasted sesame oil; 8 chicken thighs, bone-in and skin-on; Kosher salt and freshly ground pepper; 4 baby bok choy, halved or quartered lengthwise

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Total: 1 hr

Prep: 15 min
Cook: 45 min

Total: 1 hr

Prep: 15 min
Cook: 45 min

Ingredients

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1/2 cup honey

4 limes, 2 zested and 4 juiced (about 1/2 cup juice)

4 teaspoons sambal oelek (an Asian chili paste)

2 tablespoons soy sauce

4 teaspoons toasted sesame oil

8 chicken thighs, bone-in and skin-on

Kosher salt and freshly ground pepper

4 baby bok choy, halved or quartered lengthwise

Directions

Prepare a grill with a medium fire on one side of the grill for direct and indirect grilling.
Combine the honey, lime zest, lime juice, sambal oelek, soy sauce, and sesame oil in a small pot. Bring to a boil, and then simmer until it just starts to thicken, about 10 minutes.
Sprinkle the chicken thighs on both sides with salt and pepper. Place the chicken on the grill skin-side down. Grill on both sides until golden, about 3 minutes each side. Transfer the chicken to indirect heat and cook covered, basting and turning with the sauce every 5 minutes, until an instant-read thermometer registers 160 degrees F, about 20 minutes.
Pour 1 inch or more of water into a skillet or wok and bring to a boil over medium-high heat. Place the bok choy in a bamboo or collapsible steamer. Sprinkle the bok choy with salt and pepper. Set the steamer over the boiling water, cover, and cook until the bok choy is cooked but still has a little resistance when pierced with a paring knife, about 5 minutes.